Camembert

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Cam·em·bert

 (kăm′əm-bâr′)
n.
A creamy, mold-ripened cheese that softens on the inside as it matures.

[French, after Camembert, a village of northwest France.]

Camembert

(ˈkæməmˌbɛə; French kamɑ̃bɛr)
n
(Cookery) a rich soft creamy cheese
[French, from Camembert, a village in Normandy where it originated]

Cam•em•bert

(ˈkæm əmˌbɛər)

n.
a soft cow's-milk cheese with a creamy golden center and a whitish rind.
[1875–80; after Camembert, village in Normandy where it was first marketed]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Camembert - rich soft creamy French cheese
cheese - a solid food prepared from the pressed curd of milk
Translations
References in classic literature ?
They had Camembert cheese, and it disgusted Philip to see that she ate rind and all of the portion that was given her.
A roasted mallard duck, thought Soapy, would be about the thing--with a bottle of Chablis, and then Camembert, a demi-tasse and a cigar.
Though Camembert comes from the same-named region in France, true Camemberts are becoming harder to find, due to increased regulations on raw milk cheeses.
Camemberts are offered to market in four stages of ripening, depending on customer orders.
THE process of cheese making is very demanding from collecting fresh local milk and turning it into downy white Camemberts in just a few weeks.
I've been toying with the idea of baking a whole brie-type cheese in pastry with some fruity element for a while now, and the arrival of the quinces plus a delivery of small British camemberts from my man in Birk-Birk by meant that there was no time like the present to get working on things.
The acquisition for an undisclosed sum will see Milk Link add the Gevrik soft goats cheese and St Endellion Cornish Brie brands to its line-up of cheeses, along with other Cornish Bries and Camemberts that will complement Milk Link's portfolio of Cheddars, hard and crumbly territorials, and-Stilton.
I like to buy and use the small camemberts that come in wooden boxes as they look great on the table.
1 large (8-ounce) Camembert OR 2 small (5 ounces EACH) Camemberts
A ripening Camembert wedge, all oozing butteriness, sits atop a chunky rectilinear slab of what might be chalk or cement, which itself rests on four rather squashed mini-Camemberts--its "feet" (a pun on the odor?
The bries and Camemberts and Roqueforts are still there in all their fatty glory.
The Assemblee Generale Constitutive du Syndicat des Veritables Camemberts de Normandie was therefore formed in 1909 to defend the illustrious cheese, by defining it as follows: